Schweinebraten
170 min387 kcal each
Bavarian roast pork shoulder with a crisp crackling top, roasted on onions and root vegetables in dark beer.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 6 servings- Pork shoulder, in one piece1½ kg
- Onions2 piece
- Carrots2 piece
- Celery1 stalk
- Garlic3 clove
- Dark beer500 ml
- Hot low-sodium stock (chicken or beef)250 ml
- Caraway seeds1 tsp
- Dried marjoram1 tsp
- Salt2 tsp
- Black pepper½ tsp
Method
Prep 20 min · cook 150 min- Score the rind of the pork in a diamond pattern. Rub the meat all over with salt, pepper, caraway, marjoram and crushed garlic.
- Put the roughly chopped onions, carrots and celery in a roasting tin and pour in 250 ml of water. Lay the pork on top, rind side down.
- Roast at 180 °C for 30 minutes, then turn it rind side up and pour in the beer.
- Roast for 1½–2 hours more, basting now and then with the juices and topping up with stock if the tin dries.
- For crisp crackling, turn the oven to 220 °C or the grill on for the last 15 minutes.
- Rest the meat for 10 minutes. Strain the juices, pressing the vegetables, for the gravy. Serve with dumplings and sauerkraut.
Nutrition
per servingCal
387
Protein
49g
Carbs
12g
Fat
15g
Of 15g of fat per serving, 5.1g is saturated.
